Easy Hainanese Chicken Rice in Rice Cooker Recipe
This Easy Hainanese Chicken Rice recipe simplifies the traditional Southeast Asian favorite by using a rice cooker to effortlessly infuse fragrant jasmine rice with aromatic garlic, ginger, and chicken broth. Tender, juicy chicken thighs cook perfectly atop the rice, while homemade scallion oil adds a fragrant, savory finish. Perfect for a comforting and flavorful meal with minimal fuss.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Rice Cooker
- Cuisine: Southeast Asian
Ingredients
Chicken and Seasoning
- 3–4 chicken thighs (skin-on)
- 2 teaspoons sesame oil
- Salt, to taste
- White pepper, to taste
Rice and Broth
- 2 cups plain white rice (Jasmine rice recommended)
- Chicken broth (amount as per rice cooker instructions, equivalent to water amount)
- 4 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 4 thinly sliced ginger pieces
- 2 scallions (sliced in half)
- ½ teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon turmeric (optional)
Scallion Oil
- 1 cup scallions (chopped)
- ⅓ cup neutral oil (avocado oil recommended)
- ¼ teaspoon salt
Instructions
- Prepare the chicken: Pat the chicken thighs dry with a paper towel to remove excess moisture, then season evenly on all sides with 2 teaspoons of sesame oil, salt, and white pepper. Set the chicken aside while preparing the rice.
- Prepare the rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear to remove excess starch. Drain and place the rice in the rice cooker pot.
- Add aromatics and broth: Add the chicken broth according to the rice cooker’s rice-to-liquid ratio (same amount as you would use for water). Then add minced garlic, minced ginger, sliced ginger, halved scallions, salt, white pepper, and optional turmeric directly into the rice cooker. Stir gently to combine the ingredients evenly with the rice and broth.
- Place chicken on rice: Arrange the seasoned chicken thighs directly on top of the rice mixture in the rice cooker, ensuring even placement for consistent cooking.
- Cook the chicken and rice: Close the rice cooker lid securely. Select the ‘Plain Mode’ or equivalent (such as White Rice or Standard Mode if using other brand rice cookers). Press start and allow the rice cooker to complete its cooking cycle.
- Make scallion oil: While the rice and chicken cook, place the chopped scallions in a heatproof bowl. In a small pot or saucepan, heat the neutral oil over medium heat until it reaches about 350°F (175°C). Remove the pot from heat and carefully pour the hot oil over the chopped scallions. Add ¼ teaspoon of salt and mix well. Adjust seasoning to taste if needed.
- Finish the dish: When cooking is complete, open the rice cooker lid carefully. Remove the chicken thighs and slice them. Fluff the cooked rice with a fork or rice paddle to incorporate air and loosen the grains.
- Serve: Drizzle the prepared scallion oil generously over the sliced chicken and fluffed rice. Serve immediately with optional sides such as cucumber slices and chili sauce for added freshness and heat.
Notes
- Using chicken thighs with skin enhances flavor and juiciness, but you can substitute with chicken breasts if preferred.
- Ensure the rice is rinsed well to achieve fluffy, non-sticky rice texture.
- Turmeric is optional but adds a mild earthiness and beautiful color to the rice.
- If you don’t have a thermometer, heat oil until it shimmers and just begins to smoke slightly before pouring over scallions.
- This recipe works best with a quality rice cooker that has a ‘Plain’ or ‘White Rice’ setting.
- Serve with fresh cucumber and chili sauce for an authentic Hainanese chicken rice experience.
